Andalusian tomato soup (salmorejo)

Serves 4

For the soup

• 2 slices white sourdough bread
• 1g ripe tomatoes
• 0 pepper
• 2 cloves garlic
• 2 tbsp sherry vinegar
• 100g extra-virgin olive oil

To serve

• 4 slices serrano ham
• 2 hard-boiled eggs
• 0 Fresh basil
• 0 Extra -virgin olive oil

Step 1
Heat the oven to 200C/390F/gas 6 and soak the bread in 100ml water.

Step 2
Cut the tomatoes in half and lay cut side up on a baking tray.

Step 3
Season generously, put in the middle of the oven to roast for 15 minutes, then leave to cool.

Step 4
Put all the ingredients for the soup – including the soaking water from the bread – into a food processor and blend until very smooth.

Step 5
Season generously, and add more water or oil if the soup is too thick.

Step 6
Chill in the fridge for at least two hours.

Step 7
While the soup is chilling, fry the serrano ham in a little olive oil until golden and crisp, then leave it to rest on kitchen paper until cool.

Step 8
Separate the egg yolks from the whites, and finely chop them both.

Step 9
To serve, divide the soup into bowls.

Step 10
Top with pieces of crisp serrano ham, finely chopped egg and fresh basil leaves.